WO2008099107A1

WO2008099107A1 - Method for producing dietary or cosmetic foams

Info

Publication number: WO2008099107A1
Application number: PCT/FR2008/050047
Authority: WO
Inventors: Jérôme Levy; Chistel Girault
Original assignee: L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude
Priority date: 2007-01-18
Filing date: 2008-01-10
Publication date: 2008-08-21
Also published as: FR2911477A1

Abstract

The invention relates to a method for producing a bulk system, in particular a dietary or cosmetic one, containing macroscopic organic inclusions from an starting composition (often called a mix in this field), that comprises: providing in a vessel an amount of said starting composition; adding macroscopic organic inclusions into said starting composition and dissolving in said composition with added inclusions an amount of a processing gas containing CO2 or N2O or a mixture of these gases under a processing pressure; or conversely: dissolving in the starting composition an amount of a processing gas containing CO2 or N2O or a mixture of these gases under a processing pressure, and adding into the composition thus processed macroscopic organic inclusions under pressure.

Description

Method of making food or cosmetic foams

The subject of the present invention is a process for the manufacture of food or cosmetic foams (numerous systems), whether in the form of cosmetic creams or sweets, ice creams, pastas, sherbets, sauces, whites in snow, or cake preparations.

Considering in the following the example of the food industry, but on this subject the cosmetics is very similar, whether on an industrial scale or in the kitchen, the processes for producing food foams are simple on the principle . They bring into contact two phases: a liquid (containing surfactants) and a gaseous phase, which are intensely sheared, for example by means of a beater (manual or electric) at atmospheric pressure or pressurized industrial mixers (typically up to 30.degree. at 10 bars). In the case of industrial mixers, the mixer has specific geometries favoring the formation of small bubbles at high speed. This is the case, for example, with the abundance of the Mondomix company. At a given pressure-temperature couple, two technological parameters make it possible to control the formation of the foam: the energy dissipated, by means of the speed; and the duration of treatment, acting on the residence time. However, the adjustment of these parameters is not easy because they are not correlated linearly with the "quality" of the foam. In addition, their adjustment is limited by technical constraints, insofar as a significant increase in speed is likely to lead to overheating and where the residence time is limited by the production line.

Another process, much less industrially applied, is to add specific gases (CO ₂ , N ₂ O) which have dissolution and expansion properties by depressurization. This is the case of patents EP0796046 for yogurt and US 2006/0042192 and US4659575 for ice cream. A limitation of these methods is not to allow the production of large products containing pieces (pieces of fruit, chocolate, vegetables, fish eggs, herbs etc. applications are very varied and many) without significantly changing the rate of expansion nor alter the pieces. "Pieces" also means "inclusions", a more specific term in the food or cosmetics industry. It is this term that will be used later, in the present invention is understood by the term "inclusions" macroscopic organic food or cosmetic particles, of size greater than or equal to mm, and sensitive to shear.

Currently it would be possible to try to introduce the inclusions at two places of the process: either before the expansion stage or after.

- If inclusions are introduced before the expansion stage: The intense shear of the expansion stage in Mondomix-type devices significantly reduces inclusions. If these inclusions are sensitive to shear (eg pieces of fruit, rose petals, scented beads for cosmetics ...), they can then be completely pureed.

- If the inclusions are introduced after the expansion step so once the foam formed: The structure of the foam is altered by the mixture with the inclusions (the foam will be "broken"). The bubbles will coalesce, and the rate of expansion will decrease significantly. As a corollary, the behavior of the foam over time is extremely reduced.

As a result, it is found on the market that there are no food or cosmetic mousses including such inclusions.

And yet we know that the food industry is demonstrating an incredible dynamism to meet the demands of customers who are increasingly demanding in terms of quality, search for new sensations, new products, aesthetics etc. ...

Not to mention the fact that for an individual, it is often incredibly difficult on some recipes not to "miss" its foam or not to try to customize it in the end difficult way to achieve. In the field of the prior art using N ₂ O to abound compositions (at no time in the presence of macroscopic inclusions) reference may also be made to document EP-1 668 992 on which it is possible to make comparative remarks. following:

this document describes a process of expansion, whether with nitrogen or with N ₂ O, comprising micron or nanometric "solid inclusions", consisting of inert mineral particles such as laponite.

- the author introduces these particles to stabilize the foam, they are inert, not subject to shear, and the author notes an adverse sensory effect if the introduced particles are too "large" what is conceived for laponite particles for example .

the document indicates that the expansion can be obtained with nitrogen in Mondomix-type aeration devices and therefore by intense shearing (what has been said can be compatible with the micron mineral inclusions of the document but certainly not with macroscopic organic inclusions of the fruit or vegetable type), or in an aerosol-type process by dissolving N ₂ O. Nitrous oxide is then considered here in a conventional procedure of expansion of a "flat" composition, to at no time does it suggest that one can thus suspend in a foam organic macro-particles (it leads even to think the opposite since it advises to increase the size of its particles beyond the micron size or nanometric it discloses).

As will be seen below in more detail, the present invention provides a novel way of preparing such foams containing macroscopic organic inclusions, foams again that do not currently exist on the market, and new packages of such foams. , including the following features and benefits, highly valued by consumers:

- Authenticity: the incorporation of pieces (fruits, vegetables ...) in the mousses reinforces the natural aspect in addition to being nutritional. - New sensations: The union of textures [pieces / mousse] allows to bring a taste innovation. Sparkling foams can also be provided by the present invention via the intervention of dissolved CO ₂ .

- Ludicity: seeing the foam develop, the consumer has somehow the same feeling very nice to see inflate a puff in an oven.

- Valorization of the consumer: he is the final actor of the formation of this foam.

- Lightness: the use, according to one embodiment of the invention of nitrous oxide (N ₂ O) reduces the amount of sugar in the composition.

- Quality: the gases used (such as CO ₂ or N ₂ O) replace the air and allow a better preservation of the product.

Hypo-allergenic character: the invention makes it possible to dispense with snow whites, so those allergic to eggs can taste the foams made according to the invention without any inconvenience or risk of health.

- It will be noted on the other hand that the foams made according to the invention have the unique character that the volume of product to be consumed will be greater than the volume purchased.

The invention thus relates to a method of manufacturing an expanded system, in particular food or cosmetic, containing organic macroscopic inclusions, from an initial composition (often called "mix" in this industry) according to which:

a quantity of said initial composition is available in a container,

adding inclusions to said initial composition, and dissolving in the composition thus added with inclusions, a quantity of treatment gas comprising CO ₂ or N ₂ O or a mixture of these gases at a treatment pressure, or one proceeds in the opposite direction, ie one proceeds to the dissolution in the composition of a quantity of treatment gas comprising CO2 or N2O or a mixture of these gases at a treatment pressure, and is then proceeded to the inclusion in the composition thus treated inclusions under pressure.

The fact of first proceeding with the dissolution of the gas before the incorporation of the inclusions can be very advantageous in certain cases of inclusions to limit the duration of bringing the inclusions into contact with the gas and thus to prevent the gas from diffusing in these inclusions and do not make them "foam" or "swell" (some pieces of fruit for example).

An example of a succession of typical steps for carrying out the invention is described below:

The mix can be made in the same container before step 1 of filling. This step will be performed with intense shear. The geometry of the stirring blades must be adapted to provide the shear best adapted to the two speeds of rotation.

As indicated by Henry's law, the dissolution of the process gas in the composition is proportional to the pressure. The equipment has a pressure limit (depending on the tightness of the joints ...). This can be problematic if one wishes to obtain high rates of expansion. One solution proposed is to have a temperature control during step 1-3 in order to control the dissolution and consequently the final expansion rate. The position of the gas injection may also be a factor improving dissolution kinetics (and reducing the duration of step 3). The table below describes the advantages of 3 particular positions of the gas injection.

Thus, by opening the container, the pressure will be released, the quantity of gas in the dissolved state is then greater than the equilibrium concentration at At atmospheric pressure, the dissolved gas passes into the gas phase, the volume of product increases instantaneously, the content swells to give a creamy and lasting foam. By this process, bubbles are formed by depressurization, and it has been surprisingly demonstrated that the presence of inclusions does not interfere with bubble formation at all. It will again be noted that there is no product or process on the food or appliance market that results in a stable foam containing large inclusions (2 mm to 1 cm), which clearly demonstrates the technical difficulty that was confronted this environment yet very dynamic and inventive.

It should also be emphasized that, in a very advantageous manner, the product thus obtained can be eaten as it is, or placed in the refrigerator, or put in the freezer or, in some cases, baked (cake preparations with pieces in suspension ).

According to one of the embodiments of the invention, the container is of bobbin type and the following steps are carried out:

- There is a storage tank of said initial composition;

- add inclusions (eg pieces of fruit, vegetables, fish eggs, aromatic herbs ...);

the pressure gas is dissolved in the composition contained in the tank under pressure;

- Packing of the composition thus treated is carried out in a can, keeping the dissolved gas until the outlet of the measuring spout (bringing the composition to the can);

- We proceed to crimp the bobbin.

(We understand that in this case of bobbin we go as fast as possible and we keep the gas in the dissolved state as late as possible since the objective is to obtain the foam only at the opening of the can). According to another embodiment of the invention, the container is of thermoformed type (for example pot or plastic bottle, for example pot of yoghurt) and the following steps are carried out:

- There is a storage tank of said initial composition;

- add inclusions (pieces of fruit, vegetables, fish eggs, aromatic herbs ...);

- The packaging is processed in the thermoformed container thus treated, by relaxing the dissolved gas during or just before the outlet of the measuring spout.

(We understand that here, unlike the case of the can, we can "take more time", and allow either in the nozzle / measuring spout, or in the container itself, the gas to relax and form the bubbles sought, so in the end the foam, for example the milk foam sought in the pot of yogurt, for example of the type "Liège coffee").

According to another embodiment of the invention, said container is constituted by the bowl of a mixer, bowl provided with a hermetic sealing system and according to this implementation:

- There is a storage of said treatment gas, connected by a pipe to the bowl;

the process gas is dissolved under pressure in the composition contained in the bowl (initial composition plus the required inclusions);

- At the opening of the bowl the volume of product increases, the content swells instantly to give the desired foam.

We then understand the interest of a housewife to have at home this type of small appliance / blender, equipped with a gas supply cartridge (renewable) allowing it to perform under conditions well off, well mastered and of great success, all the mosses which she can dream to embellish her recipes.

It may also be noted that if the recipe had been stored beforehand in the freezer, it is possible to obtain a sherbet or an ice cream according to the components of the mix in question.

The invention will now be described in more detail with reference to the following examples (recipes), which are given purely by way of illustration and in no way limiting, and to the appended FIGS. 1 and 2 which respectively illustrate the cases of implementations in cans and in a mixer. .

EXAMPLES

It should be noted that the number of tasters who have described the same phenomenon is shown in brackets as "(X)".

Kiwi and fresh mint sorbet with Get 27 ™ (mint liquor) Inclusions: Kiwi seeds

8 very ripe kiwis

250g sugar

10 fresh mint leaves

2OcL water

4cL Get 27 ™

1. Boil the water / mint / sugar mixture for 2 minutes

2. Mix the kiwis with the Get 27 ™

3. Mix everything

4. Divide into 2 tanks of about 485g and freeze overnight

5. Dissolving air or N ₂ O at 2 bars in the mixture thus formed (typically in a mixer).

guacamole

Inclusions: pieces of avocado, peppers and tomatoes

4 ripe avocados

1 tomato half a pepper

2 sachets spices

1. Crush the avocados and mix with the spices

2. Cut the tomato and pepper into pieces

3. Separate into 2 tanks of about 300g

4. Dissolving air or N ₂ O at 2 bars in the mixture thus formed (typically in a mixer).

«Smoothie» with banana

Inclusions: seeds of raspberries

2 bananas

1 half rack of raspberries

1 white cheese 20%

2OcL half skimmed milk of Sugar

1. Mix all the ingredients and grind them in a blender without pressure

2. Separate the mixture into 2 vats of approximately 260 g

3. The procedure for the dissolution of air or N ₂ O 2 bar in the mixture thus formed (typically in mixer).

Frozen chocolate mousse

Inclusions: chocolate shavings and barks of oranges

200g dark chocolate

20 g chocolate chips

5 g bitter orange peel

2OcI semi skimmed milk

2OcI whole liquid cream

3 egg whites

1. Melt chocolate and milk in microwave or bain-marie

2. Add the cold cream and let cool

3. Add the whites (not beaten) and mix gently

4. Add chocolate chips and bitter orange peel

5. Separate the mixture into 2 tanks of about 330g and place in the freezer overnight

6. The procedure for the dissolution of air or N ₂ O 2 bar in the mixture thus formed (typically in mixer).

Claims

1. A method of manufacturing an expanded system, in particular food or cosmetic, containing macroscopic organic inclusions, from an initial composition according to which:

a quantity of said initial composition is available in a container,

the macroscopic organic inclusions are added to the said initial composition, and the amount of treatment gas comprising CO ₂ or N _{2 is then} dissolved in the composition thus added with inclusions; O or a mixture of these gases at a treatment pressure,

- Or it is carried out in the opposite direction: it proceeds to the dissolution in the initial composition of a quantity of treatment gas comprising CO ₂ or N ₂ O or a mixture of these gases at a treatment pressure, and the the macroscopic organic inclusions under pressure are then added to the composition thus treated.

2. Method according to claim 1, wherein the container is of bobbin type and in which the following steps are carried out:

a quantity of said initial composition is placed in a storage tank,

said inclusions are added to said initial composition,

the pressure gas is dissolved in the composition contained in the storage tank under pressure;

- Packing of the composition thus treated is carried out in a can, keeping the dissolved gas until the outlet of the measuring spout bringing the composition to the can;

- We proceed to crimp the bobbin.

3. Method according to claim 1, wherein the container is of the thermo-formed type and where the following steps are carried out:

- There is a storage tank of said initial composition; said inclusions are added to said initial composition;

the packaging thus treated is packaged in the thermoformed container, by relaxing the dissolved gas during or just before the outlet of the measuring spout bringing the composition to the thermoformed container;

- Crimping the thermoformed container.

4. Method according to claim 1, wherein the container is constituted by the bowl of a mixer, bowl provided with a hermetic sealing system and where one proceeds to the following steps:

- There is a storage of said treatment gas, connected by a pipe to the bowl;

the process gas is dissolved under pressure in the initial composition added to said inclusions, contained in the bowl;

- At the opening of the bowl the volume of product increases, the content swells instantly to give the sought-after bulk system.

5. Method according to one of the preceding claims, characterized in that concomitantly or after the dissolution of the gas is carried out a slow stirring at a speed of 1 to 1000 rev / min, preferably 10 to 300 rev / min, allowing to ensure a good dissolution of the gas and a homogenization of the whole.

6. Method according to one of the preceding claims, characterized in that one proceeds to a regulation of the temperature of the composition during the dissolution of the gas.

7. Method according to claim 5, characterized in that one proceeds to a regulation of the temperature of the composition during the stirring.